Are you sick of eating greens yet? It's true, they've been in season since November, and sometimes the same old sauteed kale or boiled collards can make you feel like you're in a rut. NEVER FEAR: Stefanie from Hogtown HomeGrown came and visited us at market for Kitchen Corner and she brought three greens recipes. The recipes for Tender Greens with Lemon and Ginger and Kale Salad for Spring can be found in her monthly newsletter, but here's the recipe for Anna's African Greens right here!
2 Tablespoons Olive Oil
1 small onion, chopped
2-3 cloves garlic, minced
1 Tablespoon fresh ginger, minced or grated
1 large (28oz) can organic tomatoes whole (crush with your hands) or crushed
1 1/2 lbs of your favorite greens, large stems removed and coarsely chopped
1 teaspoon red pepper flakes (more to taste)
salt (if desired)
1. Sauté onion in olive oil over medium heat until translucent—about 3-5 minutes. Add garlic and ginger and sauté about 2 minutes.
2. Stir in contents of tomato can, including all the juice! Add greens and, if you like a spicy dish, add the red pepper flakes.
3. Stirring occasionally, simmer mixture until the greens are wilted and tender and most of the liquid has evaporated. Taste and add salt, if desired.